It is Monday so it must be Mouthwatering Monday!

Good Monday morning to all of my little OFF peeps! Since it is Monday it must be Mouthwatering Monday and that means SOUP!

I am so tired since I have been up for 18 hours so I am posting mine later on.

Let's all chat and compare recipes for our wonderful and much loved hot soup since the weather is saying more and more winter is coming soon!

I am going to bed now and dream about a big bowl of soup now that I have it on my mind.

Post away and remember one recipe for each person.

Love and hugs to all my OFF family,

 Brenda,
Thank you for doing this post each week. I am not a "measuring" type cook so I don't post a recipe. Still, it is fun to read about the different recipes.

Hugs to you
Annette

Some of the members here remember Dr Monica Ganz, I am fortunate to be good friends with her. Visiting her home as a support group leader we watched her make this soup. I am not one that really likes vegetables, but I can tell you I love this soup....it makes a lot so be prepared.......I think the roasting of the vegetables makes all the difference in the taste of the veggies...

Enjoy!!!!

BEAN SOUP                            Monica  Ganz Ph. D.
1 2-lb. Banana squash, peeled and cut into 1" chunks
1 1/2 tsp. Basil
 1 tsp. Cinnamon
1 Red Bell pepper, seeded and cut into 1"
1 (15-oz.) can Garbanzo beans, drained squares  and rinsed
1 Onion minced
1 (15-oz.) can Kidney beans, drained
6 lg. Cloves of Garlic, peeled, minced  rinsed
2 T. Olive Oil
1 (15-oz.) can Diced tomatoes, chopped
Salt & pepper to taste
1 (7-oz.) can Corn, drained
1 tsp. Dried Oregano
 Dash of hot sauce1
1/2 tsp. Cumin powder
32 oz. Chicken Broth

Heat oven to 425. Put fresh veggies in roasting pan, toss olive oil and a little salt &pepper. Roast for 25 minutes, stirring once or until veggies are browned and tender.
Add oregano, cumin and cinnamon to chicken broth bring to boil then add garbanzos,tomatoes, corn and hot sauce. Bring back to a boil and then simmer 15 minutes. Stir in
the roasted veggies and voile, wonderful flavored soup that you can just drink the broth, or smash the veggies and eat. It tastes like tortilla soup without the chips. You
can also sprinkle some cilantro in the bowl if you like the flavor.

i remember monica well ! loved her and miss her here on OH--she is in our photo from LA 2004!!! please send her my love tho she probly won't remember me!!

darlene- this sounds yummo but what is a banana squash? does it have a diff name maybe here in the midwest??? sorry i am squash dumb but love them!!!!

http://tonytantillo.com/vegetables/wintersquash.html

Good Morning Brenda......thought I better post a recipe right away. Last week I forgot to come back and post one.

My surgeon doesn't allow for us to have soup. This was one of my favorites.......

Skinny Soup (Weigh****chers)

16oz package California Blended Vegetables
1 diced onion
1 can chicken and rice soup
2 chicken boullion cubes
1/2 cup minute rice
1 & 1/2 quarts water (I substitute chicken stock for part of the water)
optional....I add diced cooked chicken breast

Mix all together. Coo****il vegetables are tender. Enjoy!!!

I have also made this in my crockpot many times...YUMMY!!

Hugs, connie d

   Connie,  I'm curious....  why doesn't your doctor allow you to have soup?  Does that include chili and more dense soups...  ei  stew ?   Millie

Millie......Eileen explained it well. The liquids run right through and you don't get the nutrients you need.
I do make chili...he approved that as long as it is mostly all protein and thick enough to eat with a fork.
My surgeon is really a stickler on mostly protein. He wants us to have dense protein as it stays with us longer. Most soups are more veggies then protein and plenty of broth. If it has plenty of beans  and meat in it it is okay.... and very, very thick!!

Hugs....connie d

Ya know, my doctor had the same restriction, other than dense soups ... he said (well, not the doctor really, the dietitican), so she said brothy soups are like drinking your meals and they tend to run through your pouch too fast and then you don't retain the nutrients ... it's like you are drinking and eating at the same time. That was her theory.

morning brenda....here is my soup recipe for you...

BEAN SOUP

1 lg jar of randal's great northern beans

1 large onion chopped

carrot slices

ham hocks cut into halves

1 jar of water (less or more up to you)

put all into large pan and bring to boil, salt and pepper to taste, cover and simmer til carrots and onions are cooked through and ham is falling off the bones. (i also use cut up ham chunks instead of ham hocks if in a hurry to make this soup)

hope you all like this one

hugs